These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

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Description

Ever since making our DIY Pumpkin Spice Latte last month, I’ve been anxiously waiting to make a DIY Gingerbread Latte. The time is here! I’m in love! Our DIY Gingerbread Latte was delicious!

Ingredients

FOR THE LATTE:

1 cupStrong Brewed Coffee

1 cupMilk

1 TablespoonGingerbread Syrup

½ TablespoonsSugar

FOR THE GINGERBREAD-FLAVORED SYRUP:

½ cupsMolasses

¼ cupsBrown Sugar

½ teaspoonsBaking Soda

1 teaspoonGround Ginger

¾ teaspoonsGround Cinnamon

Preparation

While coffee is brewing, make the gingerbread syrup. In a jar, combine molasses, brown sugar, baking soda, ground ginger and ground cinnamon and mix until well incorporated. Set aside. You can seal it and store the mixture in the jar in the refrigerator for 2-3 weeks.

For the latte: Pour the cup of milk into a medium-sized mason jar, filling the jar no more than halfway full. Secure the lid tightly and shake for 30 seconds. Remove the lid from the jar and microwave it on high for 30 seconds.

In a mug, add gingerbread syrup and sugar. Pour the brewed coffee on top and stir until the gingerbread syrup dissolves. Hold back the milk froth with a spoon and pour in the steamed milk and finally let the froth fall on top.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.